Creamy Leek & Mushroom Pasta
Servings: 4
Calories: 714kcal
Light and creamy, leek and mushroom pasta with fresh herbs that comes together in just 30 minutes. Perfect for a quick weeknight dinner!
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Ingredients
- 10 oz fettuccine or any long pasta (spaghetti or tagliatelle)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large leeks white and light green parts only, thinly sliced
- 12 oz cremini mushrooms sliced (or button or mixed)
- 3 cloves garlic minced
- ½ cup dry white wine or vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus more for serving
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium heat. Add leeks and cook 3-4 minutes until softened.
- Add mushrooms and cook 6-7 minutes until golden and their liquid has evaporated. Stir in garlic and cook 1 minute until fragrant.
- Pour in white wine, scraping up any browned bits from the bottom of the pan. Let reduce by half, about 2 minutes.
- Stir in heavy cream and simmer 3 minutes. Add Parmesan, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water a splash at a time until creamy.
- Divide among plates and garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Clean leeks thoroughly—dirt often hides between the layers
- Brown mushrooms well before stirring to build deeper flavor
- Always reserve pasta water; the starch helps emulsify and thicken the sauce
- Use broth instead of wine if avoiding alcohol
- Variations:
- Use half-and-half for a lighter sauce
- Swap Parmesan for Pecorino Romano for a sharper flavor
- Add 2 cups baby spinach or arugula in the last minute of cooking
Nutrition
Calories: 714kcal | Carbohydrates: 65g | Protein: 19g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 558mg | Potassium: 758mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2113IU | Vitamin C: 9mg | Calcium: 228mg | Iron: 3mg